This is a favourite recipe with many of my clients. There's nothing hard about it. It's packed full of antioxidants, the dressing is easy to prepare in advance and with the rocket wilted through, it's a visual treat.
Chop all vegies and preheat oven.
Add 1 tablespoon of olive oil to a baking pan and heat in the oven for about 3 minutes. Remove the baking pan from the oven and add the vegetables in one layer tossing the heated oil around the vegetables. Season the vegetables with sea salt and return the pan to the oven and bake for approx 35 minutes or until the vegetables are cooked.
Dressing:
Dry roast the cumin seeds in a pan. Mix all the other ingredients together to make a dressing.
Once the vegetables are cooked toss through the rocket leaves and add the dressing.
Makes 4 servings
| Prep Time: | 15 mins |
| Cooking Time: | 35 mins |
| Ready in: | 50 mins |
Suitable for: |
|
| Dinner, Lunch, Side Dish | |
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| Nutritional Information - Per Serve | |
| Kj | 1004 kj |
| Calories | 240 kcal |
| Fat | 14.5 g |
| Saturated Fat | 2 g |
| Total Carbohydrate | 19.4 g |
| Total Protein | 4.7 g |
| Fibre | 6.1 g |
Disclaimer: The Food Coach provides all content as is, without warranty. The Food Coach is not responsible for errors or omissions, or consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.
